迷迭香，研磨

I've been stirring a big pinch of this into my beef stew for the last few Sundays and the flavor holds up through the whole slow cook instead of fading out. The grind is fairly fine, so it blends in without leaving woody little needles in the broth.

The piney aroma hit me the second I opened the pouch, and it held up beautifully through a two-hour braise. I've found myself reaching for it way more than expected, even just to brighten up a simple pot of lentils.

I've been adding this to my Sunday stew for the past month and the flavor really holds up through those long simmering hours. The texture is fine enough to distribute evenly without turning gritty, which is exactly what I needed.